Oh my gaaarsh, I am so excited for today’s post! After many months of planning Jessica’s virtual baby shower with the lovely + hilarious Bev, the big day is finally here! And all of her invisible internet friends are invited! If you read Jess’s blog, you know all about her invisible internet friends.

I created this fun/obnoxious photo-graphic which you may see floating around the blogosphere today. My goal was to make it as bright + over the top as possible, in true Jessica fashion. I think it was a success. Also, Jess is waiting to find out whether it’s a boy or girl, which made the sprinkle color combo super fun.

Sorry if you’re now blind.

How Sweet's Invisible Internet Friends Baby Shower | edibleperspective.com

Now.

Welcome back to earth tones.

And the sandwich that is going to make your fall food dreams come true.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

The theme for Jessica’s virtual baby shower is “trashed up” recipes. Again, if you’re familiar with her blog then you definitely know this girl loves a good trashed up recipe.

Bev and I came up with a few of Jessica’s favorite recipe categories and invited a million of her friends to join in on the fun. Seriously, SIXTY-FIVE bloggers participated! Ah-mazing.

At the end of the post you’ll find the entire list of participants broken into recipe categories. Do not miss it!!

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

I finally settled on the burger category and took forever and a day to figure out what I was going to create. I wanted it to have multiple components, tons of flavor, an over the top photo shoot, and a few of Jessica’s favorite things [ie: veggie burgers, fried sage, brussels sprouts].

So here is your warning that this recipe takes some time. Especially if you’re making the mashed potatoes and gravy all in one day. You could definitely make those 1-2 days ahead of time and then the burger making isn’t too bad.

I do, however, highly recommend making each + every component of this recipe. You will not be disappointed.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

The burgers took a little experimenting to get right. I really wanted them to be meatloaf-esque in texture + flavor and not just like a standard veggie burger. It ended up spot on! Nice and hearty but tender, just like traditional meatloaf.

I decided to bake these instead of pan-frying them which allowed the ketchup glaze to thicken up and keep the burgers moist.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

After finally settling on a recipe [the first attempt had the texture of paste! ugh!] I split the recipe in half to test some of the burgers with a real egg and some with a flax-egg. After forgetting which burgers I had on which side I taste-tested them and could not tell a difference at all. No flax taste or weird gummy texture.

I’m beyond excited that this recipe can easily be made gluten-free and vegan from start to finish without anyone ever knowing.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

And now for the best part.

The layering.

bun.

burger.

glaze.

mashed potatoes.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

vegan mushroom gravy.

brussels sprouts.

fried sage.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

I’m pretty sure I’d be happy with just this for Thanksgiving dinner.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

Print this!

combine with:Easy Vegan Gravy + Mashed Potatoes

Meatloaf Veggie Burger with Mashed Potatoes + Gravy

gluten-free, vegan option // yields 7, 3-inch patties

meatloaf patties:

2-3 teaspoons oil
3/4 cup diced onion
2 teaspoons minced garlic
1 cup diced mushrooms
3/4 cup grated carrot
3/4 cup chickpeas, rinsed + drained
1/4 cup loosely packed fresh parsley
1 teaspoon dried thyme
1 tablespoon gluten-free worcestershire sauce, [vegan if needed]
1 tablespoon gluten-free tamari
3/4 cup green or brown lentils, rinsed + drained
1 1/3 cups toasted gluten-free breadcrumbs*
5 tablespoons finely ground cornmeal
1/3 cup finely chopped toasted walnuts
1 large egg, or 1 flax egg**

optional toppings:

1/2 pound brussels sprouts, ends trimmed + thinly sliced
fried sage leaves

glaze:

1/2 cup ketchup
1 1/2 tablespoons pure maple syrup
2 teaspoons GF worcestershire sauce, [vegan if needed]

Heat a pan over medium heat with the oil. Once hot, add the onion and a generous pinch of salt. Cook until softened and translucent, stirring occasionally, 6-8 minutes. Add the garlic and stir for about 30 seconds – 1 minute. Add the mushrooms and cook for 4-5 minutes, until starting to cook down. Stir occasionally. Add the carrot and cook for 1 minute. Stir a few times. Remove from the heat and let cool for 5-10 minutes.

Place mixture in a large food processor along with the chickpeas, parsley, thyme, worcestershire sauce, and tamari. Pulse about 10-15 times, scraping the sides halfway through, until the mixture resembles the texture of egg/tuna salad. Add the lentils and pulse about 4 times. You want the lentils mostly in tact.

Empty mixture into a large bowl. Stir in the bread crumbs, cornmeal, and walnuts. Whisk the egg [or flax-egg] in a small bowl then stir into the mixture until thoroughly combined. Let sit for 10-15 minutes. Preheat your oven to 350° while resting.

Stir the glaze ingredients together in a bowl. Set aside.

Line or lightly grease a large baking sheet. Scoop about 1/2 cup of the mixture into your hands and pass back and forth multiple times packing into a ball. The mixture will be wet but should hold together. Gently flatten between your palms to about 3/4-inch thick [~3-inch diameter], keeping the sides tight. Place on the baking sheet and repeat until all patties are formed.

Bake for 15 minutes. Carefully flip burgers over then top with a spoonful of glaze over each burger. Bake for another 9-12 minutes. Let rest for 3-5 minutes..

During the last 10 minute bake, heat a large pan over medium with about 2 teaspoons of oil. Cook the brussels sprouts with a bit of salt for about 8 minutes, stirring frequently until tender and starting to brown. Serve burgers on a bun with mashed potatoes, gravy, brussels sprouts, and fried sage.

……

Notes:

*To make toasted gluten-free breadcrumbs: Preheat oven to 350° F. Tear 4-5 slices of a gluten-free bread and place in your blender or food processor. Turn on until ground evenly into breadcrumbs. Spread breadcrumbs on an unlined baking sheet and bake for about 8-12 minutes until golden brown and crisp. Let cool. Start at the beginning of the recipe. Preheat your oven before chopping the onion.

**For the flax-egg: Whisk 1 tablespoon ground flax meal with 3 tablespoons warm water for 10 seconds. Set aside for 5 minutes. Incorporate into the mixture instead of a real egg at the same point in the recipe. When baking I make flax eggs with a bit less water but in this recipe you want the full 3T.

To make crispy fried sage: Heat a small sauté pan over medium-high and coat with about 2-3 tablespoons of oil or butter. Once fully preheated, place about 10 sage leaves in the pan and let crisp for about 20-30 seconds until the edges pull up and they just barely start to brown. Place on a paper towel lined plate and top with a sprinkle of salt. Repeat 2-3 more times.

Meatloaf Veggie Burger with Mashed Potatoes + Gravy | edibleperspective.com #vegan #glutenfree #thanksgiving

Kind of looks like a real burger, no?

And now I apologize if you get nothing done for the rest of the day.

I mean…

CHECK. THESE. OUT.

trashed up salads